Cream fat, 175 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Separate 4 eggs. Put the egg whites in a cool place. Stir egg yolk and 2 eggs one after the other into the fat mass. Mix flour, starch and baking powder and stir in. Grease the fat pan of the oven and spread the dough on it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes.
In the meantime, wash and drain the currants and put 10 panicles aside. Remove the remaining berries from the panicles with a fork. Beat the egg whites until stiff, adding the remaining sugar. Fold in the currants. Spread the meringue mixture over the hot cake and bake for another 20 minutes at the same temperature, covering if necessary. Let the cake cool down, cut into 20 pieces and decorate with the redcurrant pancakes. Dust with icing sugar
Waiting time approx. 1 hour